Air Fryer Bang Bang Chicken

Ingredients

• 1.5 lb chicken breast (cut into 1-inch bite-sized pieces)
• 0.25 cup cornstarch
• olive oil spray (for coating the chicken)
• 0.5 cup mayonnaise
• 0.25 cup Thai sweet chili sauce
• 1 tbsp Sriracha (adjust to taste for spice level)
• 1 tbsp honey
• 1.5 cup jasmine rice (uncooked)
• 14 oz full-fat coconut milk (one can, for the rice)
• 1 cucumber (diced)
• 1 avocado (diced)

Steps

1. 1

   Preheat your air fryer to 400°F (200°C).

2. 2

   In a medium bowl, toss the chicken breast pieces with cornstarch until evenly coated.

3. 3

   Place the chicken in the air fryer basket in a single layer, ensuring they are not overcrowded. Spray generously with olive oil spray.

4. 4

   Air fry the chicken at 400°F (200°C) for 10-12 minutes, shaking the basket halfway through, until the chicken is golden brown and crispy.

5. 5

   While the chicken cooks, prepare the Bang Bang sauce by whisking together the mayonnaise, sweet chili sauce, Sriracha, and honey in a small bowl.

6. 6

   Prepare the coconut rice by combining the jasmine rice and coconut milk in a pot (add a splash of water if needed); bring to a boil, then simmer covered for 15 minutes or until liquid is absorbed.

7. 7

   Toss the diced cucumber and avocado together in a small bowl with a pinch of salt or a squeeze of lime if desired.

8. 8

   Once the chicken is finished, transfer it to a large bowl and drizzle with the Bang Bang sauce. Toss until every piece is thoroughly coated.

9. 9

   Serve the crispy chicken over the coconut rice with the cucumber avocado salad on the side.

Notes

For extra crispy chicken, ensure the pieces are not touching in the air fryer basket; you may need to cook in batches. If you don't have an air fryer, you can bake the chicken at 425°F for 15-20 minutes.

Nutrition per serving

• main
• appetizer
• air fryer
• chicken
• spicy
• dinner
• quick